Nikki Goldbeck’s Vegan & Gluten-Free Breakfasts

Finding satisfying breakfast choices can be a challenge for gluten-free vegans, as so many standard breakfast foods are based not only on animal products, but also on gluten-containing grains (pancakes, bagels, toast, baked goods in general, hot and cold cereals, and such). Here are some suitable homemade options.

___

Creamy Tahini Rice Pudding

A good use of leftover cooked brown rice, this makes a great breakfast (and a nice side dish or snack as well).

Heat just enough oil to cover the surface of a skillet or griddle. Using about 2 tablespoons tofu mixture, shape into small plump cakes about 1½ inches round. Place in hot pan and cook about 3 minutes on each side, until nicely browned.

Top each cake with a dollop of fruit butter or preserves and serve.

______

Tempeh Hash

Although this recipe takes some time to prepare, it can be made in advance and easily reheated in a frying pan or moderate oven. Serve plain or with ketchup.

Yield: 2-4 servings, depending on appetites and what else is served with it

1 tablespoon oil

1 small onion, chopped

¼ cup chopped green pepper

2 cups chopped, unpeeled potatoes

4 ounces coarsely chopped tempeh (1 cup)

1 tablespoon wheat-free soy sauce

2 tablespoons water

Heat oil in a skillet and sauté onion and green pepper about 5 minutes, until softened and onion is just beginning to color. Add potatoes and tempeh. Combine soy sauce and water and after hash has been cooking for about 5 minutes, add a spoonful of the liquid.

Continue to cook over medium heat for 20 to 30 minutes, until potatoes are just tender. Stir frequently, lifting with a spatula and loosening any food that sticks to the pan. Add more soy sauce mixture as needed to keep moist.

When potatoes are cooked, add any remaining soy sauce mixture and cook 5 minutes longer, pressing hash down with a spatula to mash lightly.

___

Rice Flour Pancakes

Very tender pancakes that are so flavorful you can even eat them plain. For pancakes with a varied texture, add ¼ cup chopped nuts.

Pour batter by ¼ cupfuls onto a hot, well-oiled griddle or skillet. Cook until bottom is brown and a spatula slips easily underneath. Turn and brown other side.

____

Soy Milk Cottage Cheese

This is a delicate cheese with a light caramel color. It has a slightly sweet flavor and none of the beany taste of tofu.

Yield: ¾ cup “cheese”

2 cups soy milk

2 tablespoons lemon juice or cider vinegar

Bring milk just to a boil. Add lemon juice or vinegar and cook gently for 5 minutes, until curds separate and liquid portion is clear. Remove from heat and pour through a strainer lined with cheesecloth or a coffee filter. Let drain thoroughly. Use at once or chill.

___

Crispy Rice Cookies

These gluten-free crispy rice cookies keep well in a covered container and make a good breakfast on-the-run.

Yield: 20 cookies

6 tablespoons tahini

6 tablespoons maple or rice syrup

½ teaspoon cinnamon

½ cup coarsely chopped peanuts

1 cup crispy brown rice cereal

Preheat oven to 3500F.

Beat tahini and sweetener together in a mixing bowl until smooth. Stir in remaining ingredients. Using a teaspoonful at a time, shape mixture into balls and place on an oiled baking sheet. Flatten slightly using a fork or your hand.

Bake 12 to 15 minutes, until edges of cookies are golden. Transfer to a wire rack to cool.

____

Gluten-Free Banana Bread

A very tender loaf of gluten-free banana bread with great flavor.

Yield: 1 loaf

1 cup brown rice flour

½ teaspoon baking powder

1 teaspoon baking soda

¼ cup chopped walnuts

2 medium bananas, mashed (1 cup)

½ cup any nondairy milk

2 tablespoons tahini

2 tablespoons oil

Preheat oven to 350 degrees F.

Combine dry ingredients, including nuts, in a mixing bowl. Add banana, nondairy milk, tahini and oil. Stir gently until ingredients are completely moistened and batter is evenly mixed. Pour into an oiled 8-inch loaf pan and bake 45 to 50 minutes, until golden.

You can find hundreds ofvegan and vegetarian breakfast ideas,from everyday to fancy in The Good Breakfast Book by Nikki and David Goldbeck (Ceres Press), available at a special price at www.HealthyHighways.com.Also in bookstoresor from amazon.com.*

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

RIck

June 2, 2012 at 11:30 am

The problem with much of vegan recipes is too much sugar. People kid themselves using maple or agave syrup, but it’s still sugar. My barber who is vegan, knows that I’m striving (not perfect) to eat vegan. She gives me recipes that are full of sugar. I know for the PETA members here this won’t go over well, but sugar can be worse than animal fat.

Allie

January 6, 2013 at 7:21 am

Rick, It’s OK to cut down on the sugar in recipes. If you’re baking, you may need to increase one of the other dry ingredients or cut down on one of the wet ones, but with a little experimentation, all that will change is the sweetness. I seldom find a recipe anywhere that doesn’t have too much sugar for my taste and have to adapt them.

Kelly

Hi Kelly, since this is a contributed recipe I can’t say for sure. It should have been specified, of course. I would say that either silken tofu or firm would work (as long as they’re very well drained. Enjoy!

Zuzana

September 13, 2015 at 12:38 pm

Tried the RiceFlourPancakes this morning. They were really good. Followed the recipe as state except that we just mashed the banana before adding to the recipe. Even the non-vegans in the house came back looking for more!